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本文概述了米饭风味研究和大米调香技术的进展，从米粒的结构和成分、米饭挥发性成分、米饭风味的影响因素以及米饭风味分析方法等方面进行了论述，并指出了今后米饭风味研究的方向。
This paper summarizes the research progress of rice flavor and rice flavoring technology, and discusses the structure and composition of rice grains, the volatile components of rice, the influential factors of rice flavor and the analysis of rice flavor, and points out the future of rice flavor research direction.